THE Dish: Chef Jacques Torres' cocao nib roasted salmon

(CBS News) Chef Jacques Torres has earned the rare title of master pastry chef and is the authority on all things chocolate. He even carries the nickname "Mr. Chocolate."

Special section: Food and wine

Torres has won multiple awards, written three cookbooks and appeared on many television shows, including his own public television program, "Dessert Circus with Jacques Torres," as well as a three-year stint of "Chocolate with Jacques Torres" on the Food Network. He is also the dean of pastry arts at the International Culinary Center.

Torres was born and raised in Bandol, France. He started his apprenticeship in pastry at age 15 and at 21 became the youngest chef ever to have the title of Meilleur Ouvrier de France Patisserie.

He moved to the U.S. in 1988 to work as the corporate pastry chef for the Ritz Carlton. A year later, he began working at Le Cirque and stayed there for 11 years.

His popular retail store, Jacques Torres Chocolate, has four locations in New York.

Torres' wife is also a chocolatier who has her own store, Madame Chocolat, in Beverly Hills, Calif.

On "CBS This Morning: Saturday," Torre shared his recipe for his ultimate dish, Cacao Nib Roasted Salmon.

Cacao Nib Roasted Salmon

2-2.5 oz per person of salmon

1/4 cup of cocoa nibs

1/4 cup cocoa butter

2 tbsp olive oil

1 tsp espelette pepper

Salt

Pepper

For the salmon:

1. Press the salmon onto the cacao nibs, on the bone side.

2. Melt the cocoa butter in a frying pan.

3. Add the salmon, nibs down.

4. Cook for a couple of minutes on medium heat.

5. Flip over and finish cooking in a 375-degree Fahrenheit oven for about 5 minutes.

For sauce:

1. Use the dripping off the salmon on the pan.

2. Stain it and add butter, lemon and seasoning.

3. Put around the leeks.

Fingerling Potatoes with Roasted Brussels Sprouts

1. Cut brussels sprouts in half.

2. Cut fingerling potatoes to the size of the halved brussels sprouts.

3. Sprinkle with melted cocoa butter.

4. Season with salt, espelette pepper and rosemary.

5. Mix together in bowl. Put on a skillet and cook at 420 degrees Fahrenheit until golden brown.

Sauteed Leeks with Cocoa Butterr

1. Clean the leeks very well under cold water.

2. Cut the excess green and then cut into small pieces.

3. Sautee in frying pan at low to medium heat with cocoa butter.

4. When soft, remove from heat and add salt, pepper and espelette pepper.

5. Add butter, sautee all together.

  • Shoshana Davis

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